Gooseberry Dessert

Name: Gooseberry Dessert
Ingredients: 1-1/2 cups all-purpose flour; 1/4 cup sugar; 1-1/2 teaspoons baking powder; 1/8 teaspoon salt; 1/2 cup cold butter, cubed; 1 egg; 1/4 cup milk; 1 cup sugar; 2 tablespoons quick-cooking tapioca; 2 cans (15 ounces each) gooseberries, drained; 1 tablespoon milk; 3 tablespoons sugar; 1/2 teaspoon ground cinnamon

13 ingredients

3 steps

Ingredients

1-1/2 cups all-purpose flour
1/4 cup sugar
1-1/2 teaspoons baking powder
1/8 teaspoon salt
1/2 cup cold butter, cubed
1 egg
1/4 cup milk
1 cup sugar
2 tablespoons quick-cooking tapioca
2 cans (15 ounces each) gooseberries, drained
1 tablespoon milk
3 tablespoons sugar
1/2 teaspoon ground cinnamon

Directions

1

In a large bowl, combine the flour, sugar, baking powder and salt; cut in the butter until crumbly. In a small bowl, whisk egg and milk. Gradually add to flour mixture, tossing with a fork until dough forms a ball. Cover and refrigerate for 20 minutes or until easy to handle.
2

For filling, in a large bowl, combine sugar and tapioca. Gently stir in gooseberries; let stand for 15 minutes. Divide dough in half. Roll out each portion to an 8-in. square. Place one portion in the bottom a greased 8-in. square baking dish. Top with filling and remaining pastry.
3

Cut slits in pastry; brush with milk. Combine sugar and cinnamon; sprinkle over the top. Bake at 375° for 30-35 minutes or until lightly browned. Serve warm.